Terrine of Lightly Salted Norwegian Herring with Borodinsky Bread
Main Dishes • Norwegian
Description
Terrine of Lightly Salted Norwegian Herring with Borodinsky Bread
Ingredients
- Cream of Norwegian Herring 10 oz
- Borodinsky Bread 1 piece
- Olive Oil 0 fl oz
- Fruit Jelly 0 oz
- Whole egg 1 piece
- Scallions 0 oz
- Olive Oil 0 fl oz
- Balsamic Vinegar 0 fl oz
- Herring 10 oz
- Cream 0 fl oz
Step-by-Step Guide
Step 1
Cut off the dark crust from the Borodinsky bread and slice it crosswise into thin layers about 1 cm thick.
Step 2
Blend 240 g of herring and 60 ml of heavy cream until a smooth cream is formed.
Step 3
Spread the prepared cream of Norwegian herring on the layers and stack them together. Leave in the refrigerator for 2 hours wrapped in plastic wrap.
Step 4
Cut a piece from the finished terrine lengthwise, place it on a plate, and garnish with garlic oil and apple jelly on top. Sprinkle with grated egg yolk and green onion.
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